Stir-Fried Tofu with Vegetables and Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy tofu paired with colorful vegetables in a savory soy-based glaze. This Asian recipe, ready in about 25 minutes, pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, flipping occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until aromatic. Add 1 cup broccoli florets and 1/2 cup sliced carrots, cooking for 4-5 minutes until crisp-tender.
  4. Step 4: Return tofu to the skillet. Add 3 tbsp soy sauce and 1/4 cup water, stirring until sauce bubbles and thickens slightly. Cook for 1 minute more until vegetables are tender-crisp.

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